Lauren Brettschneider

Director of Operations and Sales

Originally from New York and raised in Northern California, Lauren spent much of her career in the corporate world before discovering hydroponic farming in 2015. Inspired by the idea of providing chefs and restaurants with fresh, locally grown greens, she launched Rebel Farm—a small operation focused on sustainable, community-driven agriculture.

For five years, Lauren ran the farm hands-on, building relationships with local chefs and learning the ins and outs of growing food with purpose. When the pandemic hit, Rebel Farm faced major challenges, and she made the tough decision to sell the business at the end of 2020. The farm closed about a year later, but the experience left a lasting impact.

In 2022, she attended the Cook Street School of Culinary Arts to deepen her knowledge of food and cooking. When the O’Briens reached out with plans to bring Rebel Farm back, Lauren jumped at the opportunity to be part of its revival.

Now serving as Director of Operations and Sales, she’s focused on rebuilding Rebel with the same values that started it: quality, community, and a love for good food. Outside of work, she enjoys cooking, traveling, movies, and music—and is genuinely excited for what’s ahead.